White Bean Brownies (Vegan, Gluten-free)
These White Bean Brownies are fudgy, gooey, naturally high in protein, and absolutely delicious. All you need is 8 simple ingredients (no gluten, dairy, or eggs) and a food processor.
Servings: 12 squares
Ingredients
- 1 and 3/4 cups white (cannellini) beans (1 15-oz can, rinsed and drained)
- 1/2 cup gluten-free rolled oats {See Notes}
- 1/4 cup raw cacao powder
- 1/4 cup pure maple syrup
- 1/4 cup nut or seed butter {See Notes}
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips + more for topping
Instructions
- Preheat the oven to 350 F and line a 5x10 loaf pan with parchment paper.
- Throw the rolled oats into a food processor {See Notes} and pulse until it breaks down. It’s okay if it doesn't turn into flour and still has some texture.
- Add the rest of the ingredients except for the chocolate chips and pulse some more to fully combine. Stir in the chocolate chips and feel free to add more on top if you wish.
- Bake at 350 F for about 25 minutes until the top is set (not jiggly) and it starts cracking.
- Let it cool for at least 10 minutes before cutting and enjoy! Store leftovers in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
Notes
- I highly recommend using a food processor and not a blender for this recipe. The texture just won’t be the same.
- I like using rolled oats which are slightly higher in nutrients, but quick oats also work. If using steel-cut oats, you must use a blender first since the texture would be too thick and coarse with a food processor.
- I used runny tahini in this recipe, but any soft nut or seed butter should technically work.
- For best results, don’t omit or skimp on the chocolate chips!